|
smackfu posted:If you have a proper 16 oz pint glass and pour a 12 oz beer bottle into it, it still looks pretty full. People don't appreciate how important filling to the top is. Personally, I don't run into cheater pints very often, much more common to see lazy pours that are 14 oz in a 16 oz glass. If you are drinking any kind of decent draught, there ought to be head.
|
#
?
Oct 11, 2013 05:47
|
|
|
|
| # ? May 15, 2024 09:45 |
|
|
I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails?
|
|
#
?
Oct 11, 2013 20:59
|
|
|
SubponticatePoster posted:I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails? One I used to make with it was: 1.5 oz Vodka infused with dill .5 oz St. Germain .5 oz lime juice 1.5 oz (or so) watermelon juice 1.5 oz soda (preferably cucumber soda) built in collins garnished with a dill sprig Also prosecco with st. Germain's and soda is pretty good if a bit light
|
|
#
?
Oct 11, 2013 21:18
|
|
|
SubponticatePoster posted:I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails? Try the mojito variation they have on their website!
|
|
#
?
Oct 12, 2013 00:44
|
|
|
SubponticatePoster posted:I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails? A shot of Jameson with a splash of the St-Germain. It is incredibly delicious, and very dangerous. I call it the St Jamo.
|
|
#
?
Oct 12, 2013 04:30
|
|
|
SubponticatePoster posted:I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails? Add straw and suck till dry, which I'd do if I could afford a bottle. I love it with Hendricks, muddled cucumber and some lemon juice. I love the bottles too, saved empties and use them for different vinegars and olive oils at home.
|
|
#
?
Oct 12, 2013 06:22
|
|
|
One cocktail that became very popular in the restaurant where I work was 1.5 oz Hendricks Gin, 1.5 oz St. Germaine, squeeze of fresh lemon, topped with maybe an oz of house "champagne" (whatever cheap sparkling you choose, we have Wycliff California Brut) into a shaker over ice. Stir and serve in a martini glass with a lemon twist. One of my favorites, beyond refreshing. It's been off the menu for almost 9 months now and we still have people ask for it.
|
|
#
?
Oct 12, 2013 16:14
|
|
|
I don't know where I'll find cucumber soda (  ) and I really don't like cucumber in general but I find Hendrick's tolerable so I'll see what I can come up with. I live in da hood so I made due last night with club soda, a splash of pineapple juice and grenadine. That stuff is drat tasty.
|
|
#
?
Oct 12, 2013 18:55
|
|
|
Adoreible posted:One cocktail that became very popular in the restaurant where I work was 1.5 oz Hendricks Gin, 1.5 oz St. Germaine, squeeze of fresh lemon, topped with maybe an oz of house "champagne" (whatever cheap sparkling you choose, we have Wycliff California Brut) into a shaker over ice. Stir and serve in a martini glass with a lemon twist. One of my favorites, beyond refreshing. It's been off the menu for almost 9 months now and we still have people ask for it. Gotta say I'm curious about that drink. I've never been willing to put more than .5 oz or so of St Germain in a drink, as it can quickly turn things into a syrupy mess, so a full shot in a drink sounds a little dicey. Also, what market are you in and how much do you charge for it? Hendrick's and St. Germain are both really expensive spirits (from a cocktail cost standpoint), and with 1.5 oz each and some sparkling and lemon, I'd have to sell that drink at about $20 just to hit to my liquor cost target, so the bean counter in me cringes too. Of course, that would definitely fly in some of the NYC and Vegas places I've visited, so who knows?
|
|
#
?
Oct 12, 2013 18:57
|
|
|
Short them to 1oz, the lemon to .75. Serve in a 5oz coupe.
|
|
#
?
Oct 12, 2013 19:33
|
|
|
Tom Rakewell posted:Gotta say I'm curious about that drink. I've never been willing to put more than .5 oz or so of St Germain in a drink, as it can quickly turn things into a syrupy mess, so a full shot in a drink sounds a little dicey. In the Midwest, in what could probably be classified as casual fine dining in the rest of the world. Here we are one of the top 4 restaurants out of hundreds in my fairly mid-sized market. Population no more than 400,000. In a fairly affluent area, the martini is $10. Perhaps that accounts for the liquor cost, I'm not anywhere near management and haven't seen our cost in a while. That said we also haven't been able to get St. Germaine in a while due to distribution issues (as far as we've been told anyway). As to the consistency of the cocktail, both the lemon and the sparkling cut the sweet, syrupy liqueur and all that's left is the flavor.
|
|
#
?
Oct 12, 2013 20:41
|
|
|
St. Germain is owned by Bacardi. If your distro can't get it, they are loving up.
|
|
#
?
Oct 13, 2013 04:15
|
|
|
We were told that Bacardi recently (some months ago) bought the rights and changed things here. My state has stupid liquors laws that prevent easy anything. As far as I know, it could just be stupid on our managers end. I have no idea.
|
|
#
?
Oct 13, 2013 06:41
|
|
|
A summery, girly 'tini drink from a while back: 1 oz Tito's or other ultra smooth vodka .5 oz st. Germain 1.5 oz grapefruit juice Shake, strain, top with prosecco or other cheap sparkling wine Optional: add ~.5 oz cranberry to make it pinker I would unashamedly drink this poo poo all day, as it is straight up delicious. The sour citrus of the grapefruit plays with the sweetness/florals of the St. Germain perfectly. Slap it on the menu for 12-14 dollars and watch money fly at you. For bonus points, use whatever "ultra-premium" fancy-bottle nonsense you're trying to get rid of and charge 15 bucks. (NYC prices, ymmv)
|
|
#
?
Oct 13, 2013 17:25
|
|
|
Sondheim posted:A summery, girly 'tini drink from a while back: I like Tito's, but I love American Harvest, and unless they have a case special on the Tito's, Harvest is cheaper here.
|
|
#
?
Oct 13, 2013 17:40
|
|
|
Adoreible posted:In the Midwest, in what could probably be classified as casual fine dining in the rest of the world. Here we are one of the top 4 restaurants out of hundreds in my fairly mid-sized market. Population no more than 400,000. In a fairly affluent area, the martini is $10. Perhaps that accounts for the liquor cost, I'm not anywhere near management and haven't seen our cost in a while. That said we also haven't been able to get St. Germaine in a while due to distribution issues (as far as we've been told anyway). Thanks for humoring me. I like to nerd out about these things. FWIW, in my market (Houston), I pay about $1.49/1.5 oz shot of Hendrick's and $1.74/1.5 oz shot of St. Germain. Figure about $.20/oz for whatever cheap champagne (at about $5/bottle) and maybe $.10-.15 for the lemon used, so the drink coasts about $3.53 wholesale to make. A good range for liquor cost is between 15% for a cheaper-mid range place and 20% for a more high end place (25% is reasonable for a loss leader type drink that looks awesome on a menu, but probably won't sell a bunch). So you'd have to price that drink around $18-23 to hit your numbers, and only super fancy hotel and venue bars in Vegas/Miami/NYC type markets can move drinks at that price. So that's why I say $10 seems crazy if the drink sells well. Just sharing the thought process in case you were curious.
|
|
#
?
Oct 15, 2013 03:43
|
|
|
We have one that goes like this.. 3 dashes Peychard's 3oz Bulldog Gin (switching that out to Nolet's soon) 0.5oz St. Germain stirred, served up with a prosecco top Orange twist garnish I think it's our second most ordered drink.. after Penicillin
|
|
#
?
Oct 15, 2013 07:05
|
|
|
Kaizoku posted:I like Tito's, but I love American Harvest, and unless they have a case special on the Tito's, Harvest is cheaper here. And for bartending at home, Kirkland's American Vodka (their American Harvest wannabe brand) is $14 / 1.75L. Ain't had a complaint with it yet!
|
|
#
?
Oct 15, 2013 19:21
|
|
|
Sheep-Goats posted:Outback Steakhouse? Haha, nah, it's actually an independent local bar with a decent craft beer selection but it does seem like something a major chain would harp on.
|
|
#
?
Oct 16, 2013 04:50
|
|
|
Tom Rakewell posted:Thanks for humoring me. I like to nerd out about these things. With that recipe, it's basically a top shelf double, which is pretty pricey.
|
|
#
?
Oct 17, 2013 13:19
|
|
|
So, after 10 years in and out (but mostly in) the industry, tonight is my last shift. In just over an hours time I start my final shift, and 9 hours later it'll be all over. I'm moving on to early mornings at work and evenings at home with the wife and kids. There will definitely be drinking behind the bar tonight. I've been at my current place since the day we opened, along with 3 other people who still work there. We've probably seen something like 100 people come and go during the almost 2 years we've been together. We're all on the bar tonight, so it'll be fun. One last shift. A good number of my regulars know too, so I expect they'll be in. As much as my new path is far better for me as a person, I'm gutted that I'm leaving such a great industry, and such a great bar. I have a "You can come back any time you like if it doesn't work out, there's always a job here for you" offer on the table though, which is nice.
|
|
#
?
Oct 18, 2013 10:37
|
|
|
Another one bites the dust. Godspeed in the real world, Masonity. Not to make you miss it even more, but but tonight I had one of those nights that just makes you love the business to death. Amazing regulars, incredible volume, verbally abusing rich, entitled Midtown shitheads, management joining right in with the insults, a reasonable but still generous number of Powers shots, and walking at the decent human hour of 12:30 am with over 300 in cash tips alone, not counting credit tips? Worse ways to make a living.
|
|
#
?
Oct 24, 2013 06:52
|
|
|
Jealous? Me? I just finished a 6am-6pm shift with a box of half price donuts. To take back to my old pub tonight in exchange for free drinks I hope. Another one of the originals is leaving tonight, a week after I did. She's heading to Australia though so its slightly different I guess. There's plenty I miss already. Especially at 4am when my alarm goes off for an early. But then finishing a close and still walking through my front door in time to see my kids makes it all worth it. And in January, once my training is over and I'm in my own shop, 10% of all takings over target will make up for the lack of tips too. I was in the UK where we're all tight bastards anyway! I have an open offer to go back to my old pub any time though. So there's still a chance I'll be back there and here in the future.
|
|
#
?
Oct 24, 2013 19:00
|
|
|
SubponticatePoster posted:I just bought a bottle of St-Germain liqueur. Anyone have recommendations for cocktails? The Shaddock is pretty delicious, though it requires genever. Equal parts genever, st. germain, aperol, lemon juice, shaken. Tastes just like a pommelo (or grapefruit). Beretta's Pamplemousse is also delicious, 1 oz gin, 1 oz grapefruit juice, 0.5 oz lemon, 0.5 oz st germain, shaken, basil leaf garnish.
|
|
#
?
Oct 24, 2013 19:44
|
|
|
All of your regulars that call themselves hardcore need to stop. That is, unless they physically can't leave the building for eight months. The scene in Antarctica is a bit different. In a similar vein, here's a recipe for South-pole sangria.
|
|
#
?
Oct 27, 2013 00:55
|
|
|
SubponticatePoster posted:I don't know where I'll find cucumber soda ( http://www.drysoda.com/flavor-cucumber.php
|
|
#
?
Oct 29, 2013 01:15
|
|
|
Google search: how to develop a late night bar crowd. We just opened a farm to table restaurant to rave reviews. The food is phenomenal, and the bar is stocked with whatever we want. The chef/owner really wants to turn us into a late night joint as well. I think we're on the way to making a late night bar crowd happen, but I'd like to hear your guys' experiences with this thing.
|
|
|
#
?
Nov 1, 2013 18:30
|
|
|
Do one thing and do it well. If your bar business takes off, it can push out your diners real fast. I know your owner has a vision of extra revenue and maybe picking up hostesses from other places at the bar, but a well run, fun, late night place is not somewhere you want to have dinner. Especially if you're in a market without significant public transportation.
|
|
#
?
Nov 2, 2013 01:27
|
|
|
blowingupcasinos posted:Google search: how to develop a late night bar crowd. Vegetable Melange posted:Do one thing and do it well. If your bar business takes off, it can push out your diners real fast. I know your owner has a vision of extra revenue and maybe picking up hostesses from other places at the bar, but a well run, fun, late night place is not somewhere you want to have dinner. Especially if you're in a market without significant public transportation. This is not always the case, I've worked a number of places that manage to do both quite well, but the set up of the building is integral. Otherwise, a "no under 21 after x" with x being an hour before the nightlife in your city begins has worked at some places, not worked at all at others. Just having liquors doesn't mean you can be banging at night if it still looks like a family establishment.
|
|
#
?
Nov 2, 2013 03:18
|
|
|
I've never seen a combo restaurant / bar that was any good. Some places in New York try to do this preposterous table shuffling exercise at a certain hour where the eating tables are moved to the walls or into storage before the "nightlife" hours start. Maybe in a less competitive market you could do it. It depends a lot on how big the space is, too. If the bar is up front by the hostess area and doesn't have a open view into the dining area your customers won't feel so much like they're in an empty cave and want to leave. Most restaurant spaces are too big to be bars for the locations they have.
|
|
#
?
Nov 2, 2013 04:16
|
|
|
blowingupcasinos posted:Google search: how to develop a late night bar crowd.
|
|
#
?
Nov 2, 2013 05:49
|
|
|
Coco13 posted:
Additional suggestion along those lines: become the Maduro for the non-smoker. Comedy option: offer a goon discount.
|
|
#
?
Nov 2, 2013 23:31
|
|
|
Hey so I've been working as a door man for the past 5 months and just got my first shift as a barback on our busiest Saturday night in a long time. Within the first hour, I had to burn an ice bin (not my fault). Other than that it was pretty awesome. I doubled my monthly pay as a door guy in one shift. I'm hoping if I keep up doing well that I'll be tending here in a few months or whatever.
|
|
#
?
Nov 3, 2013 18:46
|
|
|
Moving from barback to bartender is weird, and different at every place. Great barbacks are very hard to find, and a lot of managers would rather hire a new bartender than try to replace a rock star barback. I think there is a post in the OP about doing that.
|
|
#
?
Nov 3, 2013 22:36
|
|
|
Apologies if this sort of thing has already been answered, search doesn't work great on my phone. I'm currently doing a bar course (Cert IV in Hospitality Ops, for Aus bar staff) and it ends in one of many bars partnered with the institute offering the course. The only problem is, I don't own a car, trains end at 1-2 in my city, and a taxi to my place from the cbd is around $40. What time do typical bar shifts end? Is there a way I could finish around 5 to catch the first train?
|
|
#
?
Nov 4, 2013 02:55
|
|
|
holocaust bloopers posted:Hey so I've been working as a door man for the past 5 months and just got my first shift as a barback on our busiest Saturday night in a long time. Within the first hour, I had to burn an ice bin (not my fault). Other than that it was pretty awesome. I doubled my monthly pay as a door guy in one shift. I'm hoping if I keep up doing well that I'll be tending here in a few months or whatever. I'm about to make a play to pick up a few barback shifts at a place I work door at. I've been with the place since it opened and I've already established a rapport with the bar staff and management. One thing I have going for me is prior experience as a barback/bartender in another high volume place where I made a similar door to bar move. I've been paying attention to how the other barbacks operate, so it should be a smooth transition. I need the money. 
|
|
#
?
Nov 4, 2013 04:50
|
|
|
DEAR RICHARD posted:I'm about to make a play to pick up a few barback shifts at a place I work door at. I've been with the place since it opened and I've already established a rapport with the bar staff and management. One thing I have going for me is prior experience as a barback/bartender in another high volume place where I made a similar door to bar move. I've been paying attention to how the other barbacks operate, so it should be a smooth transition. Good luck!
|
|
#
?
Nov 4, 2013 07:04
|
|
Coco13 posted:I'm also in Madison, and if you're working at the place I think you are, the big problem is location. Nobody walking around the square goes down that street, and there's no signage that announces 'Hey, cool spot you should check out and grab a drink.' I live a few blocks away, and could not have guessed you had a late-night menu. You'll need to figure out what separates your bar from people's usual hangout. You probably want to sell the hell out of specialty cocktails, or food & cocktail pairings. There's not a huge amount of competition around there for a quiet spot to grab a really great drink - Graze is the only one that comes to mind. Maybe Forequarter if you want a detour. Everywhere else is either a beer bar (Great Dane, Old Fashioned, Coopers Tavern), dance / music place (Merchant, Natt Spil, Ivory Room) or college bar (Argus, Tipsy Cow, Rigby). It's like you're in my head. Thanks for the input. It's nice to hear someone from outside say the same things we talk about. What do you think about the craft cocktail scene in Madison? Frozen Horse posted:Additional suggestion along those lines: become the Maduro for the non-smoker. God I love Maduro. What do you mean by Maduro for the non-smoker, though? Btw, it's pretty rad to see goons from Madison checking out this thread.
|
|
|
#
?
Nov 4, 2013 20:59
|
|
Synonymous posted:Apologies if this sort of thing has already been answered, search doesn't work great on my phone. Yeah. If you want to finish around 5am, you stick around and clean everything everywhere. Doing poo poo like that gets you lots of respect, too. Edit: I didn't realize that this is part of a course and that you're in Aus. Usually it takes 30 to 60 min to finish cleaning up after bartime, but that also depends on how seasoned the staff is. I imagine that since this is part of a course you'll be sticking around more than an hour to see how each process works. blowingupcasinos fucked around with this message at 21:14 on Nov 4, 2013 |
|
|
#
?
Nov 4, 2013 21:02
|
|
|
|
| # ? May 15, 2024 09:45 |
|
|
blowingupcasinos posted:Yeah. If you want to finish around 5am, you stick around and clean everything everywhere. Doing poo poo like that gets you lots of respect, too. Where have you worked where you were done cleaning in under an hour? Any decently busy bar I've been at has been 60-90 minutes, minimum, and that's with the barbacks hauling rear end to get everything done. Busy nights easily stretched to 2 hours to get everything taken care of.
|
|
#
?
Nov 5, 2013 00:45
|
|